Temporary | Service Associate; Campus & Auxiliary Dining Halls

North Dining Hall, VP-UOES-Hospitality & Dining

Notre Dame, IN, United States

Temporary | Service Associate (Campus & Auxiliary Dining Halls)

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The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world.

Whether contributing to world‑class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for multiple on‑call/temporary positions in the Campus Dining Halls in our Campus Dining department. The UOES division oversees the University’s event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.

The Dining Service Associate (DSA) is a “front‑of‑house” position. This person is responsible for ensuring all diners feel welcome by providing a warm, friendly atmosphere and being responsive to the changing needs and desires of customers. The DSA will complete general assignments related to the preparation, presentation, service and clean‑up of food production and service through standards of service and hospitality.

• Provide friendly and efficient customer service to students, faculty, staff, and guests in a high‑volume dining hall environment.
• Efficiently serve food items to patrons, ensuring appropriate portion sizes and appealing presentation.
• Assist with food service by setting up serving lines, restocking food items, and ensuring all stations are clean and well‑presented.
• Maintain cleanliness and sanitation standards in dining areas, including wiping down tables, chairs, and serving surfaces regularly.
• Assist with basic food preparation tasks as directed, such as portioning items, slicing bread, or preparing beverages.
• Follow all food safety and sanitation procedures, including proper hygiene, glove usage, and temperature monitoring, to ensure the health and safety of diners.
• Help with inventory management by receiving deliveries, stocking shelves, and organizing storage areas.

The Culinary Service Associate (CSA) is a “back‑of‑house” position. This position is critical to ensuring all diners experience excellent food production and service. This person is responsible for cleaning kitchen equipment, removing trash, cleaning floors and ceiling tiles, assisting with set‑up and operation of the dish room, and participating in other general assignments.

• Maintain the cleanliness and visual appeal of serving lines, food displays, and condiment stations throughout service hours.
• Assist with basic food preparation tasks such as washing and cutting vegetables, portioning ingredients, preparing simple salads, or assembling sandwiches/wraps as directed by culinary staff.
• Monitor and replenish food items on serving lines, ensuring a continuous supply and alerting cooks to low stock.
• Operate and maintain basic kitchen equipment safely, such as toasters, warmers, beverage dispensers, and coffee machines.
• Clean and sanitize workstations, serving utensils, and equipment before, during, and after shifts.
• Assist with dishwashing duties, including scraping, loading, and unloading the dish machine, and proper storage of clean dishware.
• Support inventory management by assisting with the receiving, rotating, and proper storage of food and supplies.

The Monitor welcomes guests and assists in supporting the mission and goals of a “Best in Class” dining program.…